• 4servings
  • 25minutes
  • 245calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB3, B9, C, D
MineralsIodine, Fluorine, Manganese

Ingredients Jump to Instructions ↓

  1. 1 large carrot

  2. 1 medium (10-ounce) zucchini

  3. 1 medium (10-ounce) yellow straightneck squash

  4. 1/3 cup(s) all-purpose flour

  5. 1/3 cup(s) freshly grated Parmesan cheese

  6. 1/2 teaspoon(s) salt

  7. 1/8 teaspoon(s) ground black pepper

  8. 1 large egg

  9. 1/2 cup(s) vegetable oil

Instructions Jump to Ingredients ↑

  1. With course shredder, shred carrot, zucchini, and squash. Pat vegetables very dry with paper towels.

  2. In medium bowl, mix shredded vegetable with flour, Parmesan cheese, salt, pepper, and egg.

  3. In 10-inch skillet, heat oil over medium heat. Gently drop one-eighth of vegetable mixture at a time (1/4 cup) into oil in skillet, flattening slightly to about 3-inch round.

  4. Cook 3 fritters at a time, turning once, 5 minutes, until golden brown. With pancake turner, transfer to paper towels to drain. Keep warm in low oven while cooking remainder.


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